Disney's BoardWalk is getting a significant nightlife upgrade with the arrival of Hurly-Burly, a new lounge taking over the space once occupied by the now-closed Jellyrolls dueling piano bar. Set to open October 1, 2026, the venue promises vintage cocktails, light bites, and live entertainment — but one detail that's easy to overlook is its dedicated walk-up window for guests who'd rather keep strolling than sit down.
The walk-up window will offer a curated selection of eight drinks, mixing both boozy and non-alcoholic options. Among the choices: a Caramel Corn Cold Brew (Joffrey's cold brew topped with caramel sweet cream and caramel popcorn), a Cherry Marquee (Minute Maid lemonade blended with Amarena cherries), and a Caramel Corn Old Fashioned made with Woodford Reserve bourbon. Cocktail lovers will also find a Cherry-Vodka Limeade with Tito's and cold-pressed lime juice, The Atlantic Review featuring Hangar One Mandarin Blossom Vodka and Cointreau, a Bubble Brava! with Chinola Passion Fruit Liqueur and prosecco, a spiced La Taquilla Picante built on Ghost Blanco Tequila, and an Off-book Bramble with Fords Gin and Combier Crème de Mûre. Food bites are not planned for the window at this time.
Inside the lounge itself, Hurly-Burly will operate as a family-friendly space during the day, with host-led trivia and games on the schedule. Come evening, it shifts to a 21-and-older environment featuring live music and a fuller food menu that includes Meatballs in Tomato Gravy, Roast Beef Sliders, and Oven-Roasted Shrimp, among other offerings.
The walk-up window is a welcome addition for the many guests who enjoy an evening stroll along the BoardWalk without committing to a full lounge experience — and it gives the resort a casual drink stop that's been missing since Jellyrolls shuttered. If the lounge proves popular at opening, that window could be a handy overflow option too. Guests interested in planning a Disney World visit around the October 1 debut will want to keep an eye on availability as the date approaches.
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This report is based on coverage from the Disney Food Blog.
